Baobab polysaccharides from fruits and leaves-Reference-Cited by-同舟云学术

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Baobab polysaccharides from fruits and leaves

Published:2020-09 Issue: Volume:106 Page:105874
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Alba Katerina,Offiah Vivian,Laws Andrew P.,Falade Kolawole O.,Kontogiorgos Vassilis

Funder

Commonwealth Scholarship Commission

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference41 articles.

1. Pectin at the oil-water interface: Relationship of molecular composition and structure to functionality;Alba;Food Hydrocolloids,2017

2. Isolation and characterization of acetylated LM-pectins extracted from okra pods;Alba;Food Hydrocolloids,2015

3. Baobab food products: A review on their composition and nutritional value;Chadare;Critical Reviews in Food Science and Nutrition,2008

4. Baobab food products: A review on their composition and nutritional value;Chadare;Critical Reviews in Food Science and Nutrition,2009

5. Dietary fibers from fruits and vegetables and their health benefits via modulation of gut Microbiota;Cui;Comprehensive Reviews in Food Science and Food Safety,2019

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4. Structural characterization of cell-wall polysaccharides purified from chayote (Sechium edule) fruit;Food Chemistry: X;2023-10

5. Comparative analysis of bioactive compounds in various organs of Iranian okra accessions;South African Journal of Botany;2023-09

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